Although derived from the Spanish word ‘marinade or seasoning’, the cooking process of Adobo is indigenous to the native Filipinos. In the Philippines, pork adobo is the most popular.
- 1 kilo of pork, cut proportionally
- 5 gloves garlic, minced
- 1/2 small onion, sliced
- 4 dried bay leaves
- 1/2 tbsp peppercorns or pepper
- 6 tbsp soy sauce
- 6 tbsp vinegar
- 1 cup rice water
- 1 tbsp oyster sauce (optional add-on)
- Cooking oil
For 30 minutes, marinate the pork in garlic, peppercorns and soy sauce.
Saute the onions, add the marinated meat and include bay leaves. While sauteing, allow the liquid to evaporate. When the pork meat starts to yield fat, pour the marinade and the rice water unto the pan. Boil in medium-heat until the meat becomes tender. Add vinegar and let it simmer for few minutes until there is little sauce left.
An easier and faster way to cook adobo is to combine all of the ingredients in a saucepan. Boil in medium fire, and cook it until a thick sauce is achieved. Serve hot! Pair it with a cup full of rice!
Basically, Adobo calls only for pork, soy sauce, vinegar, garlic and water. The other seasonings and ingredients are just optional as people love to create variations of this dish to make their adobo extra special.
For the pork to tenderize faster, boil the meat first without the vinegar. When the pork is already tender, add the vinegar.
Instead of pork, you may also use chicken as a substitute. You may also consider mixing both pork and chicken in your cooking.
You may garnish your adobo with hard-boiled chicken or quail eggs. Potatoes are also optional.
To add oyster sauce in your Adobo will make your dish even more delicious.
Image by hulagway